Grand Hyatt Scottsdale Resort

Inspector's notes

Observed raw portions of ROP tuna thawing in the walk-in cooler still in their original packaging. The packaging states that the product should be removed from package when thawing. Chef had staff remove from packaging at time of inspection. Discussed with Chef that all fish should be removed from its original packaging when thawing Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following items in the top cold holding unit across from the grill line: ham and sausage at 52F, tomatoes and white grated cheese at 46F, lox and yogurt at 51F, cut honeydew at 48F, and raw shrimp at 46F. The food items were held in the cooling units since 7am. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Handwashing sink at the server station was missing paper towels. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection.

Inspector's notes

Observed raw fish stored below raw beef on a speed rack in one the back reach-in upright coolers at the time of the inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Inspector's notes

Observed raw burger patties, raw chicken, cabbage and raspberry brie in the drawer cooler below the grill holding between 45-48'F at the time of the inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Observed various cooling items in the middle/bottom of the various speed racks in walk-in coolers with cold items above it. Cooling items should be on the top of the speed rack and rotated as items cool. Also observed a large, deep pan of Mexican rice cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling.

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source... Observed cubed ice in bar area obtained from unapproved vendor. Person in charge informed ice shall be obtained from approved source. Ice was embargoed at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.... Observed potato salad with a date marking of 3/05/2024. Person in charge informed food shall be discarded if it exceeds the 7 days at 41?F, except time it is frozen. Person in charge discarded item at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the gasket not sealing properly on the door for the Garde manger walk-in cooler, which could cause hot air to enter. All equipment must be maintained in good repair. Please replace. Correct By: Correct Prior To Next Routine Inspection